Carrot & Leek & White Bean Soup

Finally Autumn! Let’s kick it off with this kind of Mexican style soup.

Carrot & Leek Soup & White Bean Soup

Author: Eva

Recipe type: Soup

Ingredients

1 red onion

3 garlic cloves

4 carrots

1 large leek

1 can tomatoes

3 teaspoons Sweet Paprika powder

1 teaspoon chili flakes

2 teaspoons Cumin

3 vegetable stocks

1 Can white Beans

1 Lime

handful Cilantro

Instructions

In a large skillet pot, heat up the olive oil and add fine chopped onion and sliced garlic. Simmer on a low heat for a while. Add paprika powder, cumin and chili powder and let it roast for 5 minutes. (Roasting the spices a very important part) Meanwhile, using the peeler, peel the carrot to make really thin slices. Add the carrot slices in the pot and roast for a while. Now it's time to add vegetable broth (1-liter hot water + 3 cubes vegetable stock), sliced leek, canned tomatoes and simmer for 15 minutes. To make the soup a bit thicker, you can use a hand blender and pulse in the soup for 2 seconds. Finally, stir in the white beans and serve sprinkled with fresh cilantro and avocado chunks and lime juice.

Your email address will not be published. Required fields are marked *

Name *

Email *

Website

Comment

Rate this recipe:

Hi, I am Eva and I am the OneSpoooon - the vegetarian & gluten-free food lover! I am originally from Prague, the beautiful city of Czech Republic and recently moved to San Francisco. This city is now my big inspiration for my food experiments. Since I moved here, I’ve been trying to mix & combine ingredients I never tried before (my top 1 is kale + grapefruit + seeds). I enjoy simplicity and combination of natural favours. Read more →